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Rinse the fish well, pat dry and put in a nonreactive container. Pour the fish sauce mixture over the fish and marinate for at least 1 hour, turning the fish after 30 minutes.
Preheat the oven to 450 degrees F.
Sear the pancetta in a small pan and set aside.
Remove the fish steaks from the marinade (shake off the excess liquid), put in a skillet set over medium heat and sear the fish. Make sure all sides of the fish have a nice golden color, and then transfer the fish to a clay pot.
Heat up a pan on high heat and add the superfine sugar and about 3 tablespoons water. Let it caramelize--it should start turning brown after a few minutes. Once it starts turning darker brown, add the ginger and the remaining 1 tablespoon shallots and saute for a few seconds. Add the oil so it doesn't burn or get darker, and then add the pancetta to brown a little. Add the coconut juice and a light pinch of salt, bring to a boil and pour over the fish in the clay pot. Cover and bake for 7 to 8 minutes.
Garnish with chopped scallions, cilantro leaves and sliced Fresno and Thai chiles.